Food & Cooking Recipes Drink Recipes Jasmine-Tea Tangerineade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: Makes 7 1/2 cups The clink-clink of ice in an Arnold Palmer -- the drink that joins our two national summer refreshments, lemonade and iced tea -- can be heard anywhere from backyard barbecues to beach picnics. This not-so-standard rendition includes Jasmine-tea pearls, which bestow floral notes on sweet tangerine juice. Ingredients 3 ¼ cups water 3 tablespoons jasmine pearls 1 ¼ cups Simple Syrup for Lemonade and Tangerineade 3 cups fresh tangerine juice, strained (from 8 to 10 tangerines) Directions Bring water to a simmer in a small saucepan. Remove from heat, add jasmine pearls, and infuse for 2 1/2 minutes. Strain through a small sieve into a pitcher. Discard pearls. Let cool. Add syrup and tangerine juice to pitcher. Divide tangerineade among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.) Cook's Notes Jasmine tea can become too tannic if allowed to steep for too long. A few minutes is sufficient to infuse the fresh tangerine with flavor. Rate it Print